Breakfast · Stovetop

Keto Gingerbread Spiced Breakfast Skillet

Warm, buttery keto skillet with gingerbread spices and eggs.

Published and edited by Thomas for DailyKeto.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 2 Servings
Net carbs: 6.2g
Method: Stovetop

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THE RECIPE

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Steps

Step 1

Heat a medium skillet over medium heat and melt 2 tbsp butter.

Step 2

Add almond flour, sweetener, cinnamon, ginger, nutmeg, allspice, vanilla, and salt. Stir to coat.

For this step: 1 cup almond flour, 2 tbsp granular sweetener, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 tsp vanilla extract, Pinch of salt

Step 3

Cook 2–3 minutes until fragrant and lightly toasted.

Step 4

Push the crumble to the edges to make space in the center.

Step 5

Add 1 tbsp butter and crack in the eggs.

For this step: 2-3 large eggs

Step 6

Cook until eggs reach your preferred doneness.

For this step: 2-3 large eggs, 1 tbsp butter

Step 7

Serve warm with any desired toppings.

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ESTIMATED NUTRITION PER SERVING

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Nutrition is estimated from ingredient data and typical product labels. Brands and portions can change the numbers. Unsupported values and amountless optional toppings are not included.

Calories: 535
Protein: 18.6g
Fat: 47.3g
Total carbs: 23.4g
Fiber: 5.2g
Sugar alcohol: 12g
Net carbs: 6.2g

Net carbs = total carbohydrate − fiber − sugar alcohol.

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